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Chipotle Butternut Squash Soup
Delicious and easy butternut squash soup made right in your slow cooker with a little extra flavor from the added chipotle peppers.
Course
Soup
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
20
minutes
minutes
Servings
8
servings
Calories
138
kcal
Author
Leigh Anne Wilkes
Ingredients
6
cups
butternut squash
peeled and cubed, about 3/4 inch size pieces
1/2
C
onion
chopped
2
C
chicken broth
2
tsp
chopped chipotle peppers in adobo sauce
1
Tbsp
brown sugar
2
C
half and half
1/2
tsp
salt
bacon pieces and chives for garnish
Instructions
Place all ingredients except half and half into slow cooker. Cover and cook on high for 3-4 hours or until squash is tender.
Pour half of soup into a blender or food processor and blend until desired smoothness.
Pour into bowl.
Repeat with remaining soup.
Return soup to slow cooker and stir in half and half and salt.
Cover and cook on low for 20-30 minutes or until heated th rough.
Garnish with crisp bacon and chives
Nutrition
Calories:
138
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
390
mg
|
Potassium:
509
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
11375
IU
|
Vitamin C:
27.5
mg
|
Calcium:
120
mg
|
Iron:
0.9
mg